All Photos © Christine Elise McCarthy 2012
I love pizzas with cold salads on top of them. Typically – I use arugula (my all-time favorite green) but kale is so bizarrely popular right now – I thought I’d try a kale modification to satisfy those superfood fans out there.
Stolen from the internet:
Are you a fan of kale?
Kale is considered a “superfood” because it’s so nutritionally dense. This dark leafy green is packed full of fiber and vitamins. In fact, just one little cup of cooked kale contains:
- 2.5 grams of protein
- 354 percent of your RDA for vitamin A (beta-carotene)
- 89 percent of your RDA for vitamin C
- 1328 percent of your RDA for vitamin K
- 27 percent of your RDA for manganese
Its high beta-carotene content means it helps protect your body from cancer and heart disease and the vitamin K helps keep your blood healthy and may even contribute to good bone health. Manganese also contributes to bone health.
So there! Have a crazy, decadent pizza & top it with some kale & the next thing you know – you can kick Popeye’s ass & have a nice fiber induced BM. It’s a win-win.
Another thing about kale – is it is cheap. A head of kale (which was twice (or more) what I needed for this recipe) cost me .69 cents. Truffle oil, on the other hand, very costly.
This little canister, about the size of a Redbull, cost $15 (I think) at Whole Foods but a VERY little goes a very long way. The only problem is – it will go rancid relatively quickly (a few months maybe) – so once you open it – start getting creative about ways you can use it.
Mushroom Pizza with White Truffle Oil & Lemony Kale Salad
Pre-heat your oven to 450.
Pizza Dough (about 1/3 of that prepared dough – or other dough of your choice)
1/2 cup (or less) tomato sauce of your choice (I use a spicy jarred variety)
Fontina cheese to taste
Grated Parmesan to taste
1/2 pound mushrooms – sliced
2 scallions – sliced – white & green parts
6 cloves garlic 9or to taste)
White Truffle oil – to taste – but likely not more than a tablespoon.
1 Head kale
juice of one lemon
Parsley – chopped as garnish
Salt & pepper to taste
Pre-heat your oven to 450. Ideally – your oven should have been at 450 for at least 30 minutes before you put the pizza in. I let mine heat up half the day. It gets you a nice, crispy crust.
Remove the ribs from your kale.
Chop it to fairly small, bite-sized pieces. Rinse & dry (in a salad spinner – if you have one).
Squeeze your lemon (this one is from my back yard),
measure the juice you get. Put it in a shakable container. I like to use recycled glass VOSS water bottles.
Add about twice as much olive oil as your quantity of lemon juice, some salt & pepper & shake. Taste it & add more olive oil if it is still too lemony. I like it lemony. I started with equal parts lemon juice to olive oil – but felt that was too lemony for general consumption. This is a great all around dressing – so – feel free to adjust the ratio for your own palette. Set your dressing aside.
Saute the sliced mushrooms in olive oil with the garlic (I left my garlic whole – but you can chop or mince yours) and the sliced scallions. Saute them over high heat until they begin to brown. Set aside.
Roll out the pizza dough & put it on your greased pizza cooking thing. Add a THIN layer of tomato sauce.
Add whatever quantity of Fontina & Parmesan you desire then top with the sauteed mushrooms. Put this bad boy in the oven for 10-20 minutes. The timing will depend on the actual temperature of your oven & how deeply you stacked ingredients on the pizza – but you can eyeball it for when it is done to your liking. I like to leave it in a minute or two longer than when I think it might be done…to get a crispy crust.
While the pizza cooks, toss the kale with a little of your dressing & some grated Parmesan. DO NOT OVER DRESS the salad. Go light – check it – and add more if you need to.
When the pizza is done – drizzle the white truffle oil SPARINGLY over the pizza & then top it with some chopped parsley (a nice FLAVOR & good color – not just a BS garnish) and the salad. Top it all with some fresh ground pepper & maybe some more grated Parmesan & serve!